The Simple Rule Of Thumb To Follow When Choosing Tomatoes For Juice

When making your own tomato juice, choosing the right variety is key to enjoying a pleasing finished product. Large tomatoes are one obvious option when it comes to juicing, as larger fruits naturally contain more liquid. While beneficial from a volume perspective, juice from bigger tomatoes can pose issues during storage, as it is more likely to separate once it's been put in a jar or other container and placed in your refrigerator. 

To avoid problems with separation, you can use a mixture of different types of tomatoes when making your juice at home. In this case, combining large tomatoes brimming with plenty of juice with denser tomatoes containing lots of pulp can result in a much better, more stable outcome. For instance, Roma and San Marzano tomatoes are an excellent addition to the larger, juicier fruits. The Roma and San Marzano varieties are often used to make sauce and tomato paste since they have plenty of pulp as well as a lower juice concentration. Now that you have some good pulpy tomato selections in mind, the next step is to consider which bulky tomato varieties will work best in your juice recipe.

With so many kinds of tomatoes to choose from, it can be difficult to pinpoint the best selection for your home juicing experiments. Big Beef tomatoes are a common selection thanks to the familiar taste they afford, which can be described as subtly sweet. Additionally, these fruits are quite ample and hearty, which means they are capable of producing lots of wholesome juice. Similarly, Beefsteak tomatoes are another worthy selection thanks to their range of flavors and large size. Big Beef and Beefsteak tomatoes are perfect if you're seeking a result that hews pretty closely to store-bought brands.

Of course, other large tomatoes can offer a more distinct flavor profile. This is definitely the case with the Cherokee Purple variety, which is a type of heirloom tomato. Unlike most other tomatoes, Cherokee Purples have an earthy, smoky flavor profile that will imbue your juice with a more robust flavor. Then there's the Pineapple tomato, which offers a slight citrusy taste and the perfect amount of sour tanginess. In addition to making a wise choice when it comes to tomatoes, the right techniques can also ensure an efficient juicing process.

While it's not absolutely necessary, heating up the tomatoes before juicing makes them tender, which in turn can result in a greater volume of juice. In this case, chopped tomatoes can be cooked in a pan over medium heat on your stovetop with just a little water. You'll want to strain the mixture after about 30 minutes of cooking. If you want to increase the shelf life of the juice, bring the strained liquid to a near boil on your stovetop, let cool, then add to an airtight container before placing in the fridge.

You can also use a blender or food processor to juice tomatoes without the added cooking step. After chopping the tomatoes, place them in the device and blend until smooth. Once you've achieved the proper texture, pour the mixture into a bowl with a few layers of cheesecloth inside. Lift the sides of the cheesecloth to allow the liquid to drip into the bowl. You can also extract more juice by wringing out the cheesecloth. Alternatively, a sieve or food mill can be used for straining. Now that you have the perfect tomato juice blend, you can add accompaniments like black pepper, basil, or even hot sauce to match your taste preferences.